Saturday, August 14, 2010

Caprese Chicken with Bacon

This version of caprese chicken is easy, delicious, and pretty on the plate!  This summer, for the first time ever, we planted a few things in our backyard for eating.  Felt quite industrious using our "crops" in our supper:)

8 bacon strips
4 boneless skinless chicken breast halves (6 oz. each)
1 T. olive oil
1/2 t. salt
1/4 t. pepper
2 plum tomatoes, sliced (I used regular tomatoes)
6 fresh basil leaves, thinly sliced 
4 slices mozzarella cheese

Place bacon in an ungreased jelly roll pan or other large baking pan.  Bake at 400 degrees for 8-10 minutes or until partially cooked but not crisp.  Remove to paper towels to drain. 
Place chicken in an ungreased 9x13 baking pan;  brush with oil and sprinkle with salt and pepper.  Top with tomatoes and basil.  Wrap each in two bacon strips, arranging bacon in a crisscross. (See photo below)
Bake, uncovered, at 400 degrees for 20-25 minutes or until meat thermometer reads 170.  Top with cheese; bake 1 minute longer or until melted.  Enjoy!
This recipe is found in Taste of Home Magazine June/July 2010.


Kathryn said...

This sounds and looks so good, I am definitely going to try it!

thecookinglife said...

This looks fantastic! Will put it on my meal plan to try soon :)